Tuesday, September 23, 2014

Chicken Salad Croissants


3 chicken breast, flattened
1 cup chicken broth
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4-1/2 teaspoon onion powder
1 stalk of celery, diced
1/2 small white onion, diced
5 hard boiled eggs, diced
1 3/4 cups Mayonnaise (may need more of less. I used 1 cup Dukes and 3/4 cup Helmans)
1/4 cup sweet relish
1/2 teaspoon black pepper (plus more if desired)
1/4-1/2 teaspoon onion powder (plus more if desire)
1/4-1/2 teaspoon garlic powder (plus more if desired)
salt to taste
Butter Bakery Croissants

Cook chicken in a skillet with the broth and seasonings. Let chicken cool before cutting into small pieces and adding the rest of ingredients. Refrigerate and let cool. Fill Croissants with chicken salad and enjoy!
 photo ae61ba47-7d78-4151-a87a-fbdf53851081_zps246d8efb.png
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